My sister Tricia once told me, “You’re lucky Lor, that you can bake to fulfill your cravings.” And I’m very grateful for it, in more ways than one, since 90% of my cravings are for something sweet. Last week, my craving button got pushed again, and this time it was for pecan pie. Those of you who read this blog regularly know that I’m a girl enslaved by her cravings. (I’m still trying to decide if that’s a good or bad thing. Perhaps a little of both).
I miss the days that Starbucks used to have those pecan bars whose crusts were thick and ruler-straight, and the filling stuck to my teeth. Those bars were so dear to my sweet tooth that I am still, two years after its extinction, in an active state of mourning.
What to do, what to do?
Too lazy to bake, I sought out some stores and coffee shops that might be able to appease my craving, but alas, victory was not mine. I even went as far as my favorite bakeshop , to see if they’d have any pies, but alas, no.
So I made my own, which is what usually happens when I’m forced to admit that my laziness to bake is not going to get me any closer to satiating my craving. I made pecan tartlets, since I had a tart crust dough sitting in my fridge. I patted them into these 4-inch tartlet pans and then proceeded to mix up the filling.
I only realize now just how easy it is to make a pecan pie. It’s just a matter of measuring and stirring and dumping it into the pie shell. Nothin’ to it. I baked these babies for a mere 15 minutes, and then sweetness was mine. This was a short, flaky crust that was a perfect foil to the sugariness of the filling. Of course pecan and most other nut pies are better chilled, but when they’re warm, the filling oozes out seductively, which makes the eating all the more lip-smacking, teeth-stickingly good. Plus, there’s something so appealing about individual desserts: mine, mine, all mine.